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Pickling cucumbers is the most. Pickled cucumbers - the best recipes for crispy cucumbers with photos and videos

Cucumber is one of the most popular canning vegetables. Canning cucumbers does not require any complex skills from the hostess, and the rich harvest of cucumbers and their cheapness in the season make you think about how to use natural wealth most rationally. The popularity of this snack is also explained by the fact that canned vegetables go well with any dish. So pickled cucumbers are a welcome addition to meat, poultry, ordinary potatoes, and any side dish.

Pickled cucumbers in jars

Pickled cucumbers for the winter are seaming using vinegar. Pickled cucumbers is easy. The marinade must be brought to a boil, pour cucumbers in jars and sterilized. You can add to the twist citric acid, spicy greens. Pickled cucumbers are both an everyday snack and a decoration festive table, especially in New Year... However, if you try and get serious about the procurement issue by making a sufficient number of cans canned cucumbers for the winter, you won't have to wait until the holidays. You can regularly open pickled cucumbers in jars and enjoy their zesty taste.

Pickled cucumber recipe for the winter

We have already briefly described how cucumbers can be preserved for the winter. Let's dwell on some important details. Cucumber flavor can be set off and enhanced with the right additive. Someone uses black currant leaves, someone adds dill, tarragon and horseradish. However, this is largely a matter of taste and habit. Therefore, take the recipe for pickled cucumbers for the winter from the one whose cucumbers you liked. You can do "field research" - make different banks by signing where and what you put. For the next season, you will only have to choose the most good recipe pickled cucumbers for the winter.

Cucumber preservation is very popular in Russia. In addition to pickling cucumbers, you can also canned pickles without vinegar. It's popular. Cucumbers are salted in a cold way - soaked in cooled brine. Cucumbers are also fermented in barrels. Choose according to your taste! Canning cucumbers for the winter: work hard once, enjoy the whole winter!

Many people don't see the difference between pickled and pickled cucumbers. In fact, it is. Only salt is used for pickling, and citric acid is also used for pickling. This increases the shelf life of the workpieces.

Cover the cucumbers with ice water for 3-4 hours before cooking. This will make them crispier.

The ingredients in the recipes are designed for one 3 liter can. For the marinade, you need about 1–1½ liters of water.

Cucumbers should be tamped tightly into the jar so that there is no free space in it. The jars rolled up with lids must be turned over, covered with a towel and left to cool completely.

kopilka-kulinara.ru

Cucumbers acquire an amazing taste and aroma from the abundance of spices, herbs and other aromatic ingredients.

Ingredients

  • 2 horseradish leaves;
  • 1-2 horseradish roots;
  • 1 small hot peppers;
  • 1 sprig of tarragon - optional;
  • 2 dill umbrellas;
  • 4 cloves;
  • 4 black peppercorns;
  • 4 allspice peas;
  • ½ – 1 tablespoon of mustard seeds;
  • 2 bay leaves;
  • 1-1½ kg of cucumbers;
  • water;
  • 3 tablespoons of sugar;
  • 1½ tablespoon salt
  • 150 ml vinegar 9%.

Preparation

These cucumbers are prepared using the triple pouring method. Therefore, according to many housewives, it is not necessary to sterilize the jars before seaming. But if in doubt, then sterilize, especially since it is not difficult at all.

Cut the horseradish leaves and root into large pieces and place half on the bottom of the jar. Put hot pepper and tarragon there. Add half the dill, garlic, black and allspice, mustard seeds and bay leaf.

Then firmly place half of the cucumbers, the remaining herbs and spices, and the rest of the cucumbers. Pour boiling water over the jar completely and cover. After 12 minutes, pour out the water, pour clean boiling water over again, leave for 7 minutes and drain again.

In a separate saucepan, boil the marinade water and add sugar, salt and vinegar to it. Pour the resulting marinade over the cucumbers and roll up the jar.

This recipe is very simple and quick. From additional ingredients you only need garlic. Currant or cherry leaves will only slightly improve the aroma, but even without them, cucumbers will turn out to be tasty and crunchy.

Ingredients

  • water;
  • 200-250 g sugar;
  • 2 tablespoons of salt;
  • 200 ml vinegar 9%;
  • 6 cloves of garlic;
  • 2 currant or cherry leaves - optional;
  • 1-1½ kg of cucumbers.

Preparation

Ketchup gives cucumbers a special aroma and a sweet-spicy taste, and brine - a non-standard shade.

Ingredients

  • water;
  • 3 teaspoons of salt;
  • 100 g sugar;
  • 7 tablespoons of hot ketchup;
  • 150 ml vinegar;
  • 6 dried bay leaves
  • 12 black peppercorns;
  • 6 peas of allspice;
  • 9 cloves of garlic;
  • 1-1½ kg of cucumbers.

Preparation

Pour water into a saucepan, add salt, sugar, ketchup and vinegar. Stir, put the saucepan over the heat and bring to a boil.

Place bay leaves, pepper and garlic on the bottom of a sterilized jar. Arrange the cucumbers tightly and gently cover with the hot marinade using a ladle.

In a large saucepan, heat the water slightly and place the lidded jar in it. Bring water in a saucepan to a boil, leave the jar there for another 15 minutes, carefully remove and roll up.

4. Pickled cucumbers with vegetables




An original appetizer will be made from cucumbers with tomatoes, or cabbage. You can pickle an assortment of three or even all four vegetables. They will be saturated with brine and will be very tasty and aromatic.

If you want to make a platter, you will have to change the amount of vegetables. Assume that they should be tamped tightly into the jar.

Ingredients

  • 2 dill umbrellas;
  • 4 cherry leaves;
  • 3 currant leaves;
  • 1-2 leaves of horseradish;
  • 4 allspice peas;
  • 6 black peppercorns;
  • 2 a clove of garlic;
  • 500-800 g of cucumbers;
  • 500-800 g of tomatoes, or 1-2 bell peppers, or ½ a head of cabbage;
  • water;
  • 2 tablespoons of salt;
  • 100 g sugar;
  • 1½ teaspoon citric acid or 100 ml vinegar 9%.

Preparation

Place the dill, cherry leaves, and horseradish, pepper and coarsely chopped garlic in a jar. Then place the cucumbers inside, as well as whole tomatoes, peppers or coarsely chopped cabbage lengthwise.

Pour hot water over the vegetables, cover the jar with a lid and let sit for 15 minutes. Drain the infused water, pour boiling water over the vegetables again for 15 minutes and drain again.

Add salt, sugar, and citric acid or vinegar to the jar. Pour boiling water over and roll up the jar.


koolinar.ru

Most unusual option winter harvesting... Apples will give the cucumbers a pleasant sweet and sour taste.

Ingredients

  • 1-1.2 kg of cucumbers;
  • 2 sweet and sour apples;
  • 3 cloves of garlic;
  • 2 dill umbrellas;
  • 2 sheets;
  • 2 currant leaves;
  • 12 peas of allspice;
  • 12 carnation buds;
  • 4 bay leaves;
  • water;
  • 5 teaspoons of sugar;
  • 1½ tablespoon salt
  • 1½ teaspoon vinegar essence.

Preparation

Put cucumbers and apples cut into large slices in a jar. Along the way, put garlic, dill, cherry and currant leaves, pepper, cloves and lavrushka between them.

Pour boiling water into a jar and leave for 20 minutes. Drain the infused water into a saucepan, boil it again and add sugar and salt.

Pour cucumbers and apples with this marinade, leave for 10 minutes, drain into a saucepan and bring to a boil again. Pour vinegar into the jar and hot marinade and roll up.

The dream of every housewife. To achieve the desired result, very many of them have to go through a difficult path of trial and error. But in fact, cooking crispy pickled cucumbers for the winter is not at all difficult, you just need to know a few important secrets.

For example, in order for pickled cucumbers to be tasty and crispy, they must be young, with thin skin and dark pimples, small (7-8 cm) and harvested no later than a day before pickling. Better, of course, if these are cucumbers from their garden. But if this is not possible, take proven cucumbers on the market. Before pickling, cucumbers must be soaked for 2 to 6, or even up to 8 hours (depending on the recipe) in cold water, changing it often. Moreover, the colder the water in which the cucumbers are pre-soaked, the more crisp the result will be.

Proven pickled cucumber recipes

Spices also need to be treated with due attention. For example, you should not put a lot of garlic, the cucumbers will turn out to be soft. Here comes the cloves, allspice, leaves black currant and put the bay leaf as desired, they will not affect the result. Other spices can be added if required by the selected recipe. That's all. Choose a recipe, since we have found a lot of them for you, follow all the steps indicated in the recipes, and delicious pickled crispy cucumbers will dilute your cozy "cellar" with all kinds of preparations with their presence.

Crispy pickled cucumbers (method number 1)

Ingredients (for 1 liter can):
2 kg of small cucumbers,
2 cloves of garlic
1 carrot
1 umbrella of dill,
1 sprig of parsley
1 tsp vinegar essence.
For the marinade:
1 liter of water
1 tbsp salt (with a slide),
2 tbsp Sahara,
5 black peppercorns,
3 cherry leaves,
3 carnation buds.

Preparation:
Soak cucumbers in water for 6 hours, then place in jars along with garlic, carrots, dill and parsley. Pour boiling water over the cucumber jars and leave for 10 minutes. Drain and pour boiling water again, then add sugar, salt, spices, leaves to the drained water and let it boil. Pour cucumbers with the finished marinade, add 1 tsp to each jar. vinegar essence, roll up and wrap until it cools completely.

Cucumbers "Fragrant" (method number 2)

Ingredients for 1 L can:
cucumbers,
1 onion
1 clove of garlic
5 allspice peas,
1 bay leaf.
For brine:
500 ml of water,
4 tsp Sahara,
2 tsp salt,
4 tsp 9% vinegar.

Preparation:
Wash the cucumbers thoroughly, trim off the ends and soak for 3 hours in cold water. Put spices, chopped onion rings, garlic into the jar at the bottom. Then place the cucumbers tightly in the jar. Boil the brine, pour cucumbers over them and sterilize the jars for 10 minutes. Then roll it up, turn it over and wrap it up.

Pickled cucumbers (method number 3)

Ingredients (for a 3L jar):
1.8 kg of cucumbers,
2 umbrellas of dill,
1 horseradish leaf,
3-4 cloves of garlic
6-7 peas of black pepper,
2 currant leaves,
6 tsp Sahara,
3 tsp salt,
5 tbsp table vinegar.

Preparation:
Wash herbs and cucumbers under running water. cold water... Put greens, garlic and pepper into small pieces at the bottom of the prepared jars. Then put the cucumbers tightly in the jar, add salt, sugar and vinegar directly to the jar and pour cold water. Then put the jar of cucumbers in a saucepan with cold water and bring to a boil over low heat. Roll up the cans 2-3 minutes after boiling. Cucumbers must remain green at the time of rolling. Turn the jars over, cover and leave to cool.

Crispy pickles with grated horseradish and tarragon

Ingredients (for 1 liter can):
small cucumbers,
2-3 sprigs of parsley,
2 cloves of garlic
2 cherry leaves,
1 ring of sweet pepper,
horseradish leaves, dill, tarragon, hot pepper - to taste.
For the marinade (for 500 ml of water):
30 g sugar.
40 g of salt.
Bay leaf,
peppercorns,
70 ml of 9% vinegar.

Preparation:
For this recipe, choose small cucumbers (no more than 7 cm) without defects, bitterness and voids inside. Wash them and soak for 3 hours in cold water, then rinse with running water and cut off the ends on both sides. Place cherry leaves, horseradish, dill, parsley, peppers, garlic and tarragon on the bottom of 1 liter jars. Fill the jars with cucumbers, pour boiling water over and leave for 20 minutes, then repeat this procedure. Prepare the marinade by adding everything except the vinegar to the water (add when the water boils). Pour the boiling marinade over the cucumbers and roll up the jars.

Cucumbers "Lemon"

Ingredients (for a 3L jar):
1 kg of cucumbers
2-3 cloves of garlic
1-2 bay leaves
2 tbsp dill with seeds,
1 tbsp chopped onion,
1 tsp grated horseradish
1 liter of water
100 g of salt
1 tbsp Sahara,
1 tbsp citric acid
a few peas of black pepper.

Preparation:
Wash the cucumbers thoroughly, cut off the ends and soak in cold water for 3 hours. Put dill, bay leaf, horseradish, onion, garlic and peppercorns on the bottom of a 3 liter jar. Then put the prepared cucumbers tightly in the jar. Pour water into a saucepan, add sugar, salt, citric acid to it, bring to a boil and pour cucumbers in a jar with this boiling marinade. Cover the jar on top with a pre-sterilized lid and sterilize the cucumber jars in boiling water for 15-20 minutes. Roll up and leave to cool when room temperature.

Crispy pickled cucumbers in apple juice

Ingredients (for a 3L jar):
small cucumbers (how many will go into the jar),
2-3 peas of black pepper,
1 umbrella of dill,
1 sprig of mint
1 currant leaf,
2 carnation buds.
For the marinade:
Apple juice,
salt - 1 tablespoon for 1 liter of juice.

Preparation:
Scald the cucumbers with boiling water and cut off the ends. At the bottom of each of the jars, lay a leaf of currant, mint, add spices and fill the jars with cucumbers, and then fill them to the top with boiling marinade made from apple juice With salt. Sterilize the jars, almost completely immersed in boiling water, within 12 minutes from the moment of boiling, but no more, otherwise your cucumbers will not turn out crispy. When the time is up, roll up the cans with lids, turn over and wrap, leave in this form until it cools completely.

Pickled cucumbers with bell pepper, basil and coriander "Khrum-Khrumchiki"

Ingredients (for a 3L jar):
500-700 g of cucumbers,
3-4 sweet peppers
3-4 cloves of garlic
1 umbrella of dill,
1 horseradish root,
2-3 sprigs of basil,
1 tsp coriander seeds.
4 allspice peas,
3 black peppercorns.
For the marinade (for 1 liter of water):
4 tablespoons salt,
2 tbsp Sahara,
3 tbsp 9% vinegar.

Preparation:
Wash the cucumbers and cut off the ends, peel the seeds and cut into 4 pieces. Place dill, garlic, basil and peeled horseradish root at the bottom of the prepared jar. Then put the cucumbers and peppers tightly in the jar. For the marinade, add salt and sugar to the water, bring to a boil, remove from heat, add vinegar and pour cucumber jars with it. Cover and let sit for 15 minutes. When the time is up, drain the marinade and bring it to a boil again. Add coriander, peppercorns to the jar and pour the contents of the jars with hot marinade. Roll it up, turn it upside down, and put it away in a cool place the next day.

Crispy cucumbers marinated with mint leaves, onions and carrots

Ingredients:
2 kg of cucumbers,
1 small head of garlic
1 small onion
1 medium carrot
4 leaves of horseradish, cherry, currant,
1 sprig of dill with an umbrella,
3 sprigs with young fresh mint leaves,
1.2 l of water,
3 tbsp salt (no top),
2 tbsp Sahara,
3 tbsp fruit vinegar.

Preparation:
Select cucumbers of the same size, wash them, cut off the ends and soak in cold water for 5-6 hours. Put cherry, currant, horseradish and mint leaves, garlic cloves and carrots cut into slices at the bottom of dry sterilized jars. Put the cucumbers there, in the jar, tightly, to the very top. Arrange the onion, cut into rings, over the cucumbers, and the dill on the onion. Dissolve sugar and salt in water, let the water boil and pour cucumbers with this brine twice, and the third time pour vinegar into the drained brine, let it boil and add a little water. Pour cucumbers with this brine, roll up the lids, turn over and leave for 5-6 hours. And only then put it away for storage.

Cucumbers sweet and sour "Bulgarian style"

Ingredients (for 1 liter can):
cucumbers,
1 umbrella of dill,
1 horseradish leaf,
1 sprig of carrot tops,
5 allspice peas,
1 clove of garlic
water,
1 tsp salt,
2 tsp Sahara,
50 ml of 9% vinegar.

Preparation:
Soak the cucumbers in cold water for 1-2 hours. Put dill, horseradish leaf, carrot tops, black peppercorns and a clove of garlic in each jar. Add vinegar. Cut off the tips of the cucumbers and place them in jars. Pour cucumber jars with cold water (preferably filtered). Add salt and sugar to each jar. Place the jars in a container and fill it up to the hangers of the jars with cold water. Put on fire, bring the water to a boil and sterilize the jars for 5-7 minutes from the moment of boiling. Loosely cover the jars during sterilization. After that, roll up the jars, turn them over and, without wrapping them, cool to room temperature. After cooling, put the jars of cucumbers in the refrigerator for several hours (you can overnight), and then put them in storage.

Pickled crispycucumbers "Coniferous aroma"

Ingredients (for a 3L jar):
1 kg of cucumbers
4 young pine twigs (5-7 cm).
For the marinade (for 1 liter of water):
2 tbsp salt,
1 tbsp Sahara,
½ stack. 9% vinegar.

Preparation:
Wash the cucumbers, cut off the ends, pour over boiling water, and then ice water. At the bottom of the prepared jar, put half of the pine branches, then lay the cucumbers tightly, and put the rest of the pine branches between them. Pour sugar and salt into water, bring to a boil and immediately remove from heat. Pour cucumber jars with boiling water to the brim, cover with a lid and leave for 15-20 minutes. After that, pour the marinade back into the pan, bring to a boil, pour in the vinegar, stir and pour over the cucumbers with hot marinade. Roll up the cans, turn them upside down, wrap them up and leave for 2 days. Then store in a cool place.

Crispy cucumbers with oak leaves

Ingredients (for 10 1 l cans):
5 kg of fresh small cucumbers,
10 cloves of garlic
10 dill umbrellas,
10 black currant leaves,
10 oak leaves,
5 small horseradish leaves,
30 black peppercorns,
30 peas of allspice,
10 tsp grain mustard,
2.4 liters of water
3 tbsp salt,
5 tbsp Sahara,
150 ml of 9% vinegar.

Preparation:
Wash cucumbers well and soak in cold water for 4-6 hours. Put spicy herbs, black and allspice, cloves of garlic and mustard in clean and sterilized jars. Lay the cucumbers tightly and neatly on top. For the marinade, pour water into a saucepan, add sugar and salt, let it boil, turn off the heat and add vinegar. Pour the cooked marinade over cucumbers in jars, cover them with lids and sterilize for 5 minutes from the moment of boiling. Then roll up, turn over and let cool slowly.

Pickled crispy cucumbers with oak bark

Ingredients (for 1 liter can):
medium-sized cucumbers,
2 cloves of garlic
½ horseradish leaf,
1 umbrella of dill,
2 cherry leaves,
1 black currant leaf,
3-4 black peppercorns,
3-4 allspice peas,
½ hot pepper,
⅓ h. L. oak bark,
1.5 tsp salt,
1.5 tsp Sahara,
30 ml of table vinegar.

Preparation:
Soak the cucumbers in cold water for 5-6 hours. Spread the spices in the jars, oak bark and cucumbers. Pour boiling water over the contents of the jars, let stand until the next water boils. Drain the first water and fill the cucumbers with the second water, and again let them stand a little. After the second time, draining the water, add salt, sugar and vinegar directly to the jars, fill the jars with fresh boiling water and roll up.

Pickled gherkins with cinnamon

Ingredients (for a 3L jar):
cucumbers - how many will go into the jar,
15 carnation buds,
6 bay leaves,
3-4 cloves of garlic
1 tsp ground cinnamon
black and allspice peas,
1 small pod of hot pepper,
1.2-1.4 l of water,
2 tbsp salt (no top),
2 tbsp sugar (no top),
1 tbsp 70% vinegar.

Preparation:
Soak the cucumbers for 6-8 hours, cut off the ends, scald with boiling water and put in sterilized jars, pour boiling water for 20 minutes. Then drain the water and bring to a boil again. Pour salt, sugar, cinnamon, spices, garlic, hot pepper into a jar with cucumbers, pour boiling water, add vinegar to the jar, roll up and wrap.

Prepare crispy pickled cucumbers according to our recipe and crunch with pleasure in winter not only with snow outside, but also delicious cucumbers at the table.

Happy blanks!

Larisa Shuftaykina

Pickled cucumbers - who among us does not like their amazing sweet-sour-salty taste, accompanied by a savory crunch that arouses envy and desire among those who have not yet reached the coveted jar. I offer several of these recipes.

Use purified or artesian water, this will be a guarantee of the quality of your product. And of course, for canning, you need to choose varieties that are suitable for pickling. for cooking lightly salted cucumbers and pickles both in a barrel and in jars. Recipes are generally given for a 3-liter can. To calculate the ingredients for a jar of a different volume, let me remind you: 1 tablespoon in capacity is equal to 3 teaspoons.

Home-style pickled cucumbers

Ingredients for a 3 liter jar:

  • 1.5 kg of small cucumbers,
  • 3 cloves of garlic
  • 6 black peppercorns,
  • 1-2 bay, cherry, currant leaves,
  • Dill,
  • 1-2 leaves of horseradish,
  • hot pepper
  • 2 tablespoons with a small slide of salt,
  • 1 tablespoon with a slide of sugar
  • 1.5 teaspoons of vinegar essence,
  1. Wash cucumbers, soak in cold water for 4 hours. Then drain the water and wipe the cucumbers dry.
    Put dill, horseradish, cherries, currants, garlic cloves, pepper and bay leaf in sterilized jars. Distribute the cucumbers to the jars.
  2. Pour boiling water over the jars, cover with a lid and let stand for 15 minutes. Then pour the liquid into a saucepan, put on fire, put salt, bring sugar to a boil.
  3. Pour cucumbers in jars with the resulting brine, pour in vinegar essence, close with lids. Turn over, wrap with a blanket and place in a dark place until cooled.
  4. No sterilization required.

Crispy pickled cucumbers

  • Small cucumbers (up to 10cm long),
  • 1 small umbrella of dill
  • 1 sprig of parsley
  • 1 onion (or 3-4 cloves of garlic) and
  • 1 carrot.
  • Carnation,
  • cherry leaf.

Marinade for 1 liter of water:

  • 1 tablespoon with a slide of salt,
  • 2 tablespoons without a slide of sugar,
  • 5 pieces. peppercorns (allspice and bitter),
  • 1 teaspoon vinegar essence

1 liter of marinade is enough for 2 liter jars.

  1. Soak cucumbers in cold boiled water for 2-3 hours. In prepared liter cans lay cucumbers, place chopped onion or cloves of garlic and carrots cut into strips, a sprig of parsley, a small umbrella of dill on top. Boil clean water, pour cucumbers, leave for 10 minutes, then repeat the pouring with boiling water.
  2. For the third time, put salt and sugar, peppercorns, cloves, cherry leaves into the water, boil, pour cucumbers, add 1 hour to each jar. spoon of vinegar essence. Roll up. Turn over. Wrap up until it cools completely.

Pickled cucumbers sweet

For a 3 liter can

  • 1.8kg of cucumbers,
  • 1/2 carrots
  • 1/2 onion
  • 1 clove of garlic
  • Carnation
  • 1-2 black currant leaves.
  • 1 hot pepper fruit (optional)

For the marinade in a three-liter jar:

  • 1.5 liters of water
  • 100 ml 9% vinegar,
  • 2 tablespoons of coarse stone salt
  • 6 tablespoons of sugar

For a liter jar - divide everything by 3: that is,

  • 2 teaspoons of salt
  • 2 tablespoons of sugar and
  • about 30 ml of vinegar.
  1. Wash the jars thoroughly, sterilize the lids. Vegetables - cucumbers, onions, carrots, garlic - wash and peel. Put spices on the bottom of each jar - a clove, a clove of garlic cut into 4 parts, half an onion and half a carrot. Put cucumbers in jars as tightly as possible. Divide salt, sugar and vinegar into jars.
  2. Pour cucumbers with hot boiled water (but not with boiling water!). You can even put a little more salt, do not forget that we have a lot of vinegar, so the salinity will be felt worse in the finished pickled cucumbers, besides, our salt is coarse.
  3. We put a jar of cucumbers in a saucepan with warm water, bring to a boil, cover with lids, sterilize three-liter cans 15-20 minutes, liter - 5-7 minutes. We roll up.
  4. Turn upside down and cover with a towel until it cools.
    The cucumbers are very spicy (because of the vinegar, because of it, the cucumbers are perfectly stored and do not grow cloudy), crisp, and taste like good store pickled gherkins.

Instant pickled cucumbers

  • small pickled cucumbers
  • dill umbrellas,
  • some celery greens,
  • horseradish leaves, cherries, black currants,
  • hot red pepper,
  • garlic

Marinade per liter jar:

  • 400 ml water
  • 4 teaspoons of salt
  • 3 teaspoons of sugar
  • 50ml 9% vinegar
  1. Wash small cucumbers, cover with cold water for 3-4 hours.
  2. Put celery greens, horseradish leaves, dill umbrellas, cherry leaves, black currant leaves, red hot pepper, garlic in washed sterilized jars.
  3. After soaking, rinse the cucumbers under running water and place in jars on greens. Drain off remaining water.
  4. Pour vinegar into the jars, add salt and sugar (do not pour water) and place the jar of cucumbers in a saucepan with water reaching the neck of the jar. put the pan on fire and sterilize 15 minutes from the moment the water boils in the pan. During this time, the cucumbers are soaked in vinegar vapors, and the cucumbers in the lower layers change color. Then cucumbers in jars should be poured with boiling water and rolled up.
  5. Pickled cucumbers according to this recipe are spicy and crispy. You can store them even in an apartment, but it is better in a room with a temperature not higher than +5 radios.

The time has come for harvesting vegetables and fruits in many respects determines how varied and tasty our winter menu will be.

Will there be lunch or dinner additions on the table from hearty salads, fragrant canned peppers or a tomato, fragrant tea jam ...

Among all this variety, cucumber preparations are among the most popular.

After all, pickled or salted, they are good not only by themselves, they are one of the important components of most salads, they are also used in the preparation of first and second courses.

Today's article is for those hostesses who decided to cook cucumber blanks for the winter in liter jars, crunchy little cucumbers are especially tasty and appetizing.

But the choice of a recipe for storage in such a container must be approached carefully, because if they are stored in three-liter containers without problems, then in liter ones because of the small volume they are worse, more often they "explode", and therefore require a recipe precisely verified in terms of the amount of preservatives.

By the way, for the same reason, when harvesting cucumbers in a small container, the cans are often not just poured with hot brine, but also sterilized.

Despite the fact that the recipes are very similar at first glance, experienced housewives know that even a slight difference in seasoning, and even more so in salt-sugar-vinegar, significantly affects the taste.

Do not forget that the seaming utensils must be washed and sterilized, and the vegetables and seasonings must be well washed.

And one more helpful advice: before starting the seaming, it is advisable to soak the cucumbers in cold water for 3-4 (three to four) hours, this increases their "ability" for long-term storage.

Recipes for crispy cucumbers for the winter in liter jars

Cucumbers "Like from the store"

For the 1st one-liter jar you will need:

  • Cucumbers (it is advisable to choose the same, small-sized specimens)
  • 2 (two) table. lies. 9% vinegar
  • 5 (five) pieces of black and allspice peas
  • 1 (one) dill umbrella (take with seeds and leaves)
  • 1 (one) bay leaf
  • Mustard seeds (preferred, but not required)
  • To prepare a marinade based on 3 (three) liters of water, we need:
  • 100 (one hundred) gr. salt
  • 200 (one hundred) gr. granulated sugar

We wash the cucumbers well, cut off their tips. Fold as compactly as possible in pre-prepared jars, laying down all the specified seasonings except salt-sugar-vinegar.

To prepare the marinade, dissolve the salt / sugar in boiled water and, after dissolving, pour everything to the prepared root vegetables.

Cover with metal (pre-sterilized) lids on top and sterilize.

After that, bubbles will constantly rise from the bottom.

Then take out, pour into each set amount of vinegar, and then roll up. Turn them upside down and, wrapping them up, put them to cool.

"Cucumbers in Bulgarian"

For 1 one-liter jar, we need:

  • Cucumbers, small and tidy
  • 1 (one) garlic clove
  • 1 (one) not very large onion
  • 4-5 (four to five) bay leaves
  • 5 (five) allspice peas
  • 0.5 (half) liter of water
  • 3 (three) table. lies. 9% vinegar
  • 2 (two) tea. lies. salt
  • 4 (four) tea. lies. granulated sugar

Put seasonings, onions, garlic in a one-liter container. Cucumbers, preferably small in size, wash, place tightly on top of the seasoning.

Make a marinade - add salt / sugar to the water, bring everything to a boil and pour in vinegar after boiling, then turn it off immediately.

Pour cucumbers with boiled marinade, sterilize for 8 (eight) minutes. Roll up.

Many people prefer to roll cucumbers into liter jars for the winter without sterilization. In this case, the following recipes will be ideal:

Gherkins "Crunch"

You will need (for one liter can):

  • Cucumbers (try to pick small ones of the same size)
  • 3 (three) table. lies. granulated sugar
  • 1 (one) dessert lies. salt
  • 2 (two) table. lies. 9% vinegar
  • 1 (one) garlic clove
  • 4-5 pieces of black peppercorns
  • 2 (two) pieces of bay leaf
  • 1 (one) horseradish leaf
  • 1-2 (one or two) sprigs of parsley

Prepare containers and root vegetables in the usual way. Put the sorted and washed seasonings in a one-liter jar: black peppercorns, peeled garlic, parsley sprigs, laurel leaf, horseradish leaf.

"Pack" the cucumbers on top, pour boiling water over, cover with a sterilized lid, let it stand for 10 (ten) minutes.

Then drain the water into a prepared container and boil again.

Put sugar directly into the jar, add salt, pour in vinegar, then pour in boiling water.

Done, roll up. Turn upside down, wrap it up, and leave it this way until they are completely cool.

Cucumbers "Bulgarian"

For 1 one-liter jar you will need:

Cucumbers, small and pretty

  • 1 (one) not too large onion
  • 1 (one) small carrot
  • 1 (one) also small head of garlic
  • 1 (one) dill umbrella
  • Leaves: black currant, horseradish and cherry

To prepare the marinade you need:

  • 1 (one) liter of water
  • 3.5 (three and a half) table. lies. granulated sugar
  • 1.5 (one and a half) table. lies. salt
  • 80-90 (eighty-ninety) ml. 9% vinegar

In a prepared one-liter jar, put the dill together with an umbrella in a prepared one-liter jar, peel off the whole garlic only the uppermost husk, peeled onions, carrots cut into 4 (four) parts, and cucumbers on top.

Pour boiling water over everything, leave for 15 (fifteen) minutes. Pour the water into a container, add granulated sugar and salt, boil again.

As it boils, and the sugar and salt have melted, reduce the heat to a minimum and add 9% vinegar.

Add the resulting hot marinade to the cucumbers, roll up. As usual, wrap and leave upside down until completely cooled.

For those who have cucumbers, but did not turn out to be seasonings, a recipe that is prepared with a minimum amount of additional additives is useful:

"Pepper cucumbers"

For cooking you need:

  • Cucumbers
  • 1 (one) dill umbrella
  • 1/3 cup granulated sugar
  • 1 (one) table. lies. salt
  • 3 table. lies. 9% vinegar
  • 1 (one) tea. lies. ground black pepper

Put dill (on the bottom) and cucumbers in one-liter jars, pour boiling water, let stand for 10-15 (ten-fifteen) minutes.

Pour water into a container, add sugar / salt to it, boil again until smooth.

Pour the pepper directly into the jar, pour the vinegar, and then pour the boiling marinade. Roll up, turn over, wrap up.

If there was no vinegar at home, but there is acetic acid, then rolling cucumbers in liter jars for the winter, a recipe with acetic acid is suitable.

Acetic acid recipes

Cucumbers "Just a miracle"

Based on a 1-liter can, you need:

  • Small cucumbers
  • 1 (one) onion
  • 1 (one) carrot
  • 1 (one) garlic clove
  • 5 (five) black and allspice peppercorns
  • parsley sprigs
  • 1 (one) tea. lies. vinegar essence
  • 1 (one) table. lies. with a heap (!) of salt
  • 2 (two) table. lies. without a slide (!) of granulated sugar
  • Cloves, cherry and laurel leaves (to taste and desire).

Put spices down the jars, cucumbers on them (preferably vertically), on top of a clove of garlic, chopped onions with carrots, parsley sprigs.

Pour all this with boiling water and leave for 10 (ten) minutes, drain the water and repeat the pouring with boiling water again, keep it for another 10 (ten) minutes.

In a container for making the marinade, put sugar / salt, pour the cucumber water into it and bring it all to a boil.

Now boiling water - in cucumbers, add to the jar vinegar essence, roll up. We wrap it upside down and leave until completely cooled.

"Pickled cucumbers"

For cooking we need:

  • Cucumbers
  • 1 (one) tea. lies. 70% vinegar
  • 1 (one) tea. lies. vegetable oil

To prepare the marinade you need:

  • 2 (two) liters of water
  • 6 (six) table. lies. granulated sugar
  • 2 (two) table. lies. salt
  • 30 (thirty) pieces of black peppercorns
  • 7-8 (seven to eight) bay leaves

Put the gherkins in sterile one-liter jars, pour over the cooked boiled marinade.

Cover with lids, set to sterilize for 5-7 (five to seven) minutes, then add one teaspoon of 70% vinegar to each jar and vegetable oil and roll up.

For 1 one-liter jar, there is about 0.5 liters of marinade.

Several unusual recipes

Which are also worth paying attention to.

Cucumbers "Without vinegar"

You will need:

  • Cucumbers
  • 1 (one) table. lies. salt
  • 1 (one) onion
  • black peppercorns
  • Dill

For small cucumbers, we cut off a little tails on each side, put them in one-liter jars, fill them with boiled cold (!) Water and leave for 2 (two) hours.

After the allotted time, drain the infusion and, without heating it, dissolve the salt in it (just stir it well). Pour cucumbers with the resulting solution.

We leave, without rolling (!), For 3 (three) days in a warm room (just at room temperature). Over time, pour the water and salt into a container, and put peppercorns, dill and onions in a jar.

Boil the drained marinade, pour back and roll up.

Since this blank is vinegar-free, it is suitable even for a children's table.

Another recipe without vinegar.

"Cucumbers in grape leaves"

For cooking we need:

  • Cucumbers (as in all other recipes, small)
  • grape leaves
  • a few cloves of garlic
  • spices

Marinade (designed for filling one-liter cans in the amount of 3 pieces):

  • 1.3 (one and three) liters of water
  • 50 (fifty) gr. salt
  • 50 (fifty) gr. granulated sugar

We wash the cucumbers and grape leaves. Cut off the tips of the cucumbers, put them in a spacious container, fill them with boiling water for 1-2 (one or two) minutes, then rinse them with cold water.

Put the garlic in jars, peeled from the husk and spices.

We wrap each cucumber in a grape leaf. We try to do this carefully, tucking the edges of the leaves and placing them tightly in the dishes so that they do not unfold after hot pouring.

We make a marinade - add salt / sugar to hot water, and as they dissolve, pour cucumbers in the leaves and set for 5 (five) minutes, no more, stand.

Drain the filling into a container and boil again. So you need to fill in 3 (three) times, and after the fourth fill, immediately roll up. Leave to cool as usual.

"Cucumbers with red currants"

We need:

  • Cucumbers
  • Red currants
  • horseradish leaves
  • spice tarragon

To prepare the marinade you need:

  • For 1 (one) liter of water - 50-60 (fifty-sixty) gr. salt.

Put all the spices down the jars, fill the rest of the space with cucumbers, placing them horizontally, and alternating with tassels and individual red currant berries (it easily takes up space in empty spaces).

Pour hot marinade from water and salt into one-liter jars and, covering with lids, set to sterilize for 15 (fifteen) minutes. We roll up.

Thanks to currants, cucumbers acquire a spicy taste.

Cucumbers "Savelovsky"

We need:

  • Cucumbers
  • greens - dill, horseradish, currant leaves
  • garlic

To prepare the marinade you need:

  • ½ (one second) cup granulated sugar
  • 1 (one) liter cucumber juice (made from overgrown cucumbers).
  • 1 (one) liter of apple juice

Prepare juice with a juicer.

  • For 1 (one) one-liter jar, there are 2 (two) glasses of marinade.

Prepare cucumbers by placing them on top of green leaves and garlic.

Boil the marinade by mixing two types of juice with granulated sugar, add hot to the jars and, after they stand for 10 (ten) minutes, pour into a saucepan.

Boil again, pour back again. Repeat again, after pouring, roll up the third time. Leave to cool as usual, turning over and wrapping.

In this recipe, in addition to cucumbers, it is very good to use small squash, in such a marinade they acquire a pleasant taste and elasticity.

When harvesting with squash, the calculation will be as follows:

  • For a 1-liter jar, 450 grams of cucumbers and 150 grams of squash.